Crispy Cabbage and Chickpea Skillet with Garlic Oil
Ingredients
- 3 tablespoonolive oil
- 6 clovesgarlic
- ½ headred cabbage
- 1 mediumyellow onion
- 1 can (15 oz)chickpeas (or white beans)
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- ·salt
- ·black pepper
- ¾ cupvegetable broth
- 1lemon
Prep
- 01
Slice 6 garlic cloves.
- 02
Chop half a red cabbage into bite-sized pieces (about 4 cups).
- 03
Dice 1 medium yellow onion.
- 04
Cut 1 lemon in half for juicing.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant, then remove and set aside.
- 02
In the same pan, add the diced cabbage and onion. Cook for 5–7 minutes, stirring occasionally, until the cabbage begins to soften and the edges turn golden and crispy.
- 03
Drain and rinse the chickpeas, then add them to the pan. Sprinkle with smoked paprika and cumin, and stir to coat everything evenly.
- 04
Pour in the vegetable broth and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the liquid reduces slightly and the cabbage is tender but still has a little bite.
- 05
Stir in the reserved cooked garlic, the remaining 1 tablespoon olive oil, a squeeze of fresh lemon juice, and season to taste with salt and pepper. Serve warm.
Spice Tips
For warmth, stir in ½ teaspoon of smoked paprika or a pinch of cayenne. For earthiness, add ½ teaspoon caraway seeds. A handful of fresh parsley or cilantro stirred in at the end adds brightness.
This keeps well in the fridge for up to 3 days and tastes even better the next day. Serve on its own, over rice, or alongside crusty bread to soak up the garlicky oil.